French Bistro-Style Ratatouille with Herbed Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A rustic medley of sautéed summer vegetables simmered in a fragrant herbed tomato sauce, perfect as a side or vegetarian main. This french-inspired vegetarian (vegetarian, gluten free) ready in about 45 minutes blends large, diced red bell pepper, medium, finely chopped yellow onion, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 1 lb), diced into 1-inch cubes eggplant
• 2 medium, diced into 1-inch cubes zucchini
• 1 large, diced red bell pepper
• 1 medium, finely chopped yellow onion
• 4, minced garlic cloves
• 4 tbsp olive oil
• 14 oz canned crushed tomatoes
• 1 tsp leaves fresh thyme
• 2 tbsp chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp (optional, to balance acidity) sugar

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Add 1 medium diced eggplant, 2 diced zucchini, and 1 large diced red bell pepper to the skillet. Cook, stirring occasionally, for 8-10 minutes until vegetables soften and edges start to brown.
3. Step 3: Pour in 14 oz canned crushed tomatoes, then add 1 tsp fresh thyme leaves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp sugar. Stir to combine and reduce heat to low. Simmer uncovered for 15 minutes until sauce thickens and vegetables are tender.
4. Step 4: Stir in 2 tbsp chopped fresh basil and remaining 2 tbsp olive oil just before serving, adjusting seasoning to taste.